In the bottom of an Instant Pot, stir together the rice, water, and salt (I do not rinse my rice first, because I like it a little sticky; if you’d like less starchy grains, go ahead and rinse it first in a fine mesh strainer).
Cover and seal the Instant Pot. Cook on HIGH pressure (manual mode) for 22 minutes. Let the pressure release naturally for at least 15 minutes, or until the pin drops.
Carefully open the lid. Fluff with a fork and enjoy!
*I find that in a 6-quart instant pot, 2 cups cooks the most evenly; that said, I’ve also done as little as 1 cup with decent results. Simply divide the recipe in half.
TO STORE: Refrigerate rice in an airtight container for up to 4 days.
TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Spread the rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.